Spicy Aubergine Topped with Saffron-Spiced Yogurt

Recipe by Sheeraz Wania

vinegar
1 tbsp olive oil
3-4 tbsp Greek yogurt
2 tbsp Le Bon Magot Lemon Sultana Marmalata
a few strands of saffron, optional

1 long aubergine or eggplant
½ tsp chili powder, according to taste
¼ tsp turmeric
½ tsp cumin powder
salt

Cut the aubergine into long thick wedges. In a bowl, combine the chili powder, turmeric, cumin, salt, and vinegar to make a paste. Marinade the the sliced aubergine, remembering to turn them to ensure an even coat.

Heat the oil in a cast iron or heavy pan, brown the aubergines on all sides and then lower the flame, covering the pan to let the aubergines cook until they are tender.

Mix a tbsp of the Le Bon Magot preserve and the extra saffron (if using) in the greek yogurt. Serve aubergines warm, topped with the yogurt mixture and an added blob of the preserve.

Topli Na Paneer with Figs and Lemon-Sultana Marmalata

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Recipe and photo courtesy Niloufer Mavalvala

1 quart organic whole milk
10 drops of vegetable rennet
1/4 tsp salt
Le Bon Magot® Lemon-Sultana Marmalata, to serve

Place milk into a stainless steel pot (do not use nonstick) and heat over low heat until it reaches 105F (40C). Anything warmer will turn the milk into grainy cottage cheese. Add the rennet and salt. Give it 10 slow turns with a metal spoon. Remove from heat and cover with a cloth. Place in a room temperature area and allow to set for three to twelve hours, preferably overnight.

When ready, place a thin cheesecloth over a large strainer and place this over a large bowl. Place heaping spoonfuls of the solidified cheese into the strainer until only liquid remains in the pot. Carefully bring the corners of the cheesecloth together and twist lightly to form a ball. Tie at the twist with string and allow to hang for one to two hours over a bowl to drain excess liquid.

TO SERVE: Remove cheese ball from cheesecloth and place into bowl. Serve with Le Bon Magot® Lemon-Sultana Marmalata, fresh figs and freshly baked pita. Best enjoyed fresh.

TIP: Try using milks with higher fat content for a richer, creamier cheese. For example, organic grassfed water buffalo milk at eight percent milkfat yields a deliciously nutty and luxuriously creamy paneer.

Roasted Tomato and Saffron Shorba with Labneh

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Recipe courtesy Naomi J. Mobed

3 lbs ripe plum or vine tomatoes, cut in half lengthwise
1/4 cup + 3 tbsp good olive oil
1 tbsp + 1/8 tsp sea salt
2-3 tsp freshly ground black pepper, to taste
2 cups white vidalia onions, chopped
8 garlic cloves, minced
2 tbsp unsalted butter
3/4 tsp crushed red pepper flakes
1 can (28 oz) plum tomatoes, in own juice
2 tsp Rumi saffron, ground
1 tsp caraway seeds, cracked
1 quart chicken stock
2-3 cups full fat plain yogurt (or crème fraiche)
Le Bon Magot® Lemon-Sultana Marmalata with caraway & saffron

Rich Roma or Plum Tomatoes and the highest quality saffron add a depth to an every day staple while Labneh adds a creamy. Our choice of Saffron, always Rumi, an Afghan saffron rated #1 three years running by The International Taste & Quality Institute and chosen by world-class chefs and Michelin-rated restaurants.

Serves 6-8 as a starter

The Soup

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10-15 minutes, until the onions start to brown. Once the onions are golden but soft, add the canned tomatoes, saffron, caraway seeds and chicken stock. Add the oven-roasted tomatoes, including juices from the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Pass through a food mill fitted with the coarsest blade or blend in a Vitamix. Taste for seasonings.

Serve hot with a garnish of labneh or crème fraiche, chopped flat leaf parsley and a sprinkling of caraway seeds (if needed).

Labneh

Decant yogurt into white muslin cloth and hang over a sink or bowl for about 8 hours. The longer you hang it, the more water will be expressed.

Remove from muslin and whip. Add 1/8 teaspoon of sea salt and swirl in 2-3 teaspoons of the Lemon-Sultana Marmalata.

Spiced Lemon-Sultana Linzer Cookies with Crystalized Honey

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Recipe courtesy Naomi J. Mobed

6.5 oz unsalted butter, at room temperature
3 oz white sugar
1 egg, beaten
6 oz finely ground de-skinned, unsalted almonds
5 oz plain flour
1 tsp ground ginger
1 tsp cracked caraway seeds*
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1.5 tsp vanilla essence*
2-3 oz flaked almonds, toasted
¼ tsp salt
4-6 oz Le Bon Magot® Lemon-Sultana Marmalata with Caraway & Saffron

Heat the oven to 325° Fahrenheit.

Put the butter and sugar in a large bowl and beat until light and airy. Add the egg, a little bit at a time, and continue to mix until combined. Add the vanilla, orange and lemon. Sift the flour, any ground spices and salt together. Add the flour mixture, ground almonds and whole spices (if any). Use a wooden spoon and then your hands to mix until dough is formed.

Wet your hands and pull off walnut-size pieces of dough, weighing less than 1 oz each, and roll them into 1.25 inch balls. Divide these between two large parchment-lined trays, spaced well apart; you should end up with about 28 balls.

Press your thumb into the middle of each to make a 2cm-wide dimple. Bake the biscuits for 20 minutes, until they have started to turn golden-brown. As the cookies rise, you may find that you need to remove them from the oven after 10 minutes, to re-press the indentations.

Spoon the Lemon-Sultana Marmalata into the holes while the cookies are still hot. Transfer to a wire rack to cool before serving. Some jams may need heating before spooning into holes. See below for variations.*

Variations (*): Should you wish to use Le Bon Magot® Spiced Raisin Marmalata with Ras al Hanout & Smoked Cinnamon, we recommend replacing 1 tsp caraway with 1 tsp cinnamon, ½ tsp crushed cumin seeds and 1/8 tsp ground cloves. This marmalata also does not need heating before spooning into the cookie holes.

Should you wish to use Le Bon Magot® White Pumpkin and Almond Murabba, preserves with cardamom and vanilla, we suggest the following spice blend: replace 1 tsp caraway with 1 tsp cinnamon, ¼ tsp nutmeg and add additional ½ tsp vanilla extract. This jam will need heating before filling the cookies. Put the jam in a small saucepan, warm through until it starts to bubble, then, spoon into the cookies while still hot.

One of our favourite preserves is black mulberry. Replace 1 tsp caraway with 1 tsp cinnamon, ¼ tsp ground cloves, 1 tsp crushed fennel seeds and add additional ½ tsp vanilla extract. This jam will also need heating before filling the cookies. Put the jam in a small saucepan, warm through until it starts to bubble, then, spoon into the cookies while still hot.

Makes 28 cookies.